Ingredients

• 1 Tbsp Thai Kitchen Red Curry Paste
• 2 cup(s) Pacific Organic Bone Broth (Chicken)
• 16 ounce(s) wild salmon
• 2 cup(s) coconut milk
• 1 medium scallion, sliced
• 1 inch(es) ginger, grated
• 1 whole lime, cut into wedges
• 2 Tbsp(s) chopped cilantro
• 1 Tbsp virgin coconut oil

• 1 Tbsp Thai Kitchen Red Curry Paste
• 2 cup(s) Pacific Organic Bone Broth (Chicken)
• 448 g wild salmon
• 452 g coconut milk
• 3 g scallion, sliced
• 4 g ginger, grated
• 67 g lime, cut into wedges
• 2 g chopped cilantro
• 14 g virgin coconut oil